banana cream pie cupcakes recipe

After all thechocolate and beer dessertsof last few posts, I thought I would lighten it up some and make something non-chocolate. You know, get back to basics like pie or cupcakes— better yet let’s just fuse the two for somebanana cream pie cupcakes.

Let me say, it’s like finding nirvana between the pleats! On your way, you’ll find a vanilla cupcake stuffed with some banana cream filing and topped with some good ol’ fashion whip cream. To round it all out I rimmed the whip cream with some crumbledcoconut and pecan graham cracker crustand then drizzled it with some caramel sauce— and done! Enjoy.

Banana Cream Pie Cupcakes

Preparation: Line cupcake pan with liners. Heat oven to 350 degrees F.

Vanilla Cupcakes

• 2 cups of unbleachedall-purpose flour
• 1½ cup granulatedsugar
• 1/2 t baking powder
• ¼ tbaking soda
• ¼ teaspoonsalt
• 1½ cupsunsalted butter, softened
• 3 largeeggs
• 1½ tablespoonsvanilla extract
• ¾ cupsour cream
• ½ cupmilk

1. Sift flour, baking powder and baking soda; set aside. Place butter and sugar in a bowl and beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined. Add in vanilla and beat until combined.

2. Turn off mixer. Combine sour cream and milk until smooth. Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.

3. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Banana Cream Pie Filling

• 1½bananas, plus 1/2 banana for divided use
• 1 cupmilk
• 1 cupheavy cream
• ¼ cupcorn starch
• ½ cupsugar, plus 2 tablespoon sugar
• 1 tablespoonvanilla
• ¼kosher salt

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5– 7 minutes. Remove from heat and let cool slightly.

Whip Cream Frosting

2 cups ofwhip cream

1 tablespoongranulated sugar

1 teaspoonvanilla extract

Place whip cream, sugar and vanilla in a chilled bowl. Using a whisk or a hand mixer beat whip cream on low until it starts to bubble. Increase speed to medium high and continue to beat until cream almost doubles in size and is smooth and creamy.

Assembly

1. Using a serrated melon baller or knife, dig out a well in the middle of each cupcake and fill with banana cream filling. Frost with whip cream to preference. Rim frosting withcoconut and pecan graham cracker mixtureby placing crumbs in your hand and pressing it into the sides. Finish by drizzlingcaramel sauceon top.

And, a…hem, please get your chompers and biceps ready for next week’s post as it’s going to be a hand to mouth addiction you won’t be able to stop— just say’n!

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coconut raspberry chocolate muffins recipe

When I’m testing a recipe I pretty much enlist anyone with teeth. That includes my spinach-loving toddler, who somehow doesn’t really like baked sweets. But when these came out of the test oven I got a big pass from him. And for those of us who are tall enough to ride a roller coaster, I can confirm this is a chocolate breakfast affair that you don’t want to pass up.

My judgement is that anything healthier than a donut is OK to eat for breakfast. And to make these even….um…healthier, the muffins are packed with coconut and whole raspberries, so if you eat enough of them you can almost meet your USDA fruit recommendation for the day. How’s that for morning glory!

Coconut Raspberry Chocolate Muffins:

Preparation: Heat oven to 350 degrees F. Line bottom muffin pan with papers.

Ingredients:

• ¾ cupsour cream
• ¾ teaspoonbaking soda
• ¾ cupscoconut cream
• 1 ¾ cupscake flour
• ¼ cupcocoa powder, Dutch Processed
• 2 teaspoonsbaking powder
• ¾ cup unsaltedbutter
• 1 ¼ cup granulatedsugar
• 1 teaspoonsalt
• 2eggs, plus oneegg yolk
• 1 tablespoonvanilla
• 1tablespoonvegetable oil
• ½ cupsweetened coconut shreds
• 1 1/4 cupraspberries

Instructions:

1. Mix baking soda into sour cream; set aside. Sift cake flour, cocoa powder and baking soda; set aside. In a mixer fitted with a paddle attachment, cream butter, sugar and salt until light and fluffy. Add eggs one at a time, beating after each addition until combined. Add in oil, beat to combine.

2. Turn off mixer. Fold coconut cream into sour cream mixture. Using a sturdy spatula or a wooden spoon, fold in dry ingredients in 3 batches, alternating with sour cream mixture. Fold in coconut and then fold in raspberries.

3. Bake at 350 degrees F for about 25-30 minutes.

A few notes:
• The method of adding baking soda to sour cream is from John Barricelli’s Sour Cream Coffee Cake. If you’ve never tried adding baking soda to sour cream (instead of sifting it in with your dry ingredients), give it a try. The sour cream fluffs up to twice its size in volume and ensures amore even distribution.
• Coconut cream is a base for many mixed drinks and can generally found near the liquor section of your store. Make sure to shake the can or the bottle before using as it can separate on the shelf.
• This recipe is a spinoff from myCoconut Raspberry Cakeminus the chocolate.
• The cake keeps wonderfully at room temperature for up to 3 days.

More delicious breakfast recipes from Sweet Fiend:
Chocolate Chip Cinnamon Rolls
Chocolate and Toffee Chip Scones with Pecans

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